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Rolled Chicken Tacos

Rolled Chicken Tacos are a quick and easy dinner to make for busy weeknights. Cheesy chicken filled flour tortillas baked until crispy for a family favorite dinner.

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3 Rolled chicken tacos on a plate with salsa.

We love to grill a couple of whole chickens over the weekend to make easy crunchy tacoschicken quesadillas and Spanish Chicken and Rice. A rotisserie chicken or slow cooker chicken breasts also works well in these great recipes.

Tacos are my go- to quick and easy meal and it’s something everyone, including picky kids can always agree on. These rolled chicken tacos are full of delicious flavors, similar to my creamy chicken enchiladas but with a crispy baked shell.

Ingredients Needed for Roll Tacos

  • Cream Cheese
  • Picante Sauce or Salsa
  • Ground Cumin
  • Granulated Garlic
  • Kosher Salt
  • Cooked Chicken
  • Shredded Cheese ~ Colby Jack, Pepper Jack, Cheddar or Mexican Cheese Blend
  • Flour Tortillas ~ Burrito Size
  • Olive Oil or Cooking Spray
Platter of rolled tacos.

Step By Step Directions for Rolled Chicken Tacos

Collage making filling for cheesy chicken tacos.
  1. In a large mixing bowl, add the softened cream cheese, picante sauce, cumin, garlic and salt.
  2. Mix together until well combined.
  3. Add the chopped or shredded chicken and shredded cheese.
  4. Mix well. Collage filling and rolling tacos.
  5. Spoon chicken filling into flour tortillas.
  6. Roll up the tortillas. Collage rolled tacos on a sheet pan, brushed with olive oil, baked.
  7. Place seam side down on a greased or lined baking sheet.
  8. Spray or brush with olive oil.
  9. Bake for 15- 20 minutes until tacos are crisp. Platter of rolled chicken tacos.
  10. Serve immediately with picante sauce and sour cream.

Favorite Toppings for Rolled Chicken Tacos

Notes and Variations 

  • Tortillas: Use corn tortillas if preferred to make chicken taquitos. 
  • Add-Ins: Green chiles, lime juice and salsa verde can be used in place of the salsa.
  • Air Fryer: Cook rolled chicken tacos a few at a time in an air fryer at 350° for 5-7 minutes or until crispy and golden brown.

Side Dishes for Tacos

  • We love to make a quick pan of Easy Spanish Rice and Skillet Mexican Street Corn to go with any Mexican dinner. Simple sides to add to your favorite Mexican meals.
  • Velveeta Cheese Dip is perfect for dipping rolled tacos or to serve alongside with tortilla chips. We also love making a quick batch of Salsa Fresca to go with our favorite Mexican-inspired meals.
  • Salad is another great side for tacos, either a green salad or coleslaw adds fresh vegetables to the meal.

You might also enjoy these Cheesy Chicken Empanadas for a quick weeknight dinner.

Dipping rolled taco in picante sauce.

If you are looking for a quick meal that uses leftover chicken or a rotisserie chicken, these Rolled Chicken Tacos are sure to hit the spot. Cheesy Mexican chicken rolled in crispy baked tortillas for a family favorite that is ready in under 30 minutes.

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Yield: 8 Tacos

Rolled Chicken Tacos

Rolled Chicken Tacos cut in half on a plate.

Rolled Chicken Tacos are a quick and easy dinner to make for busy weeknights. Cheesy chicken filled flour tortillas baked until crispy for a family favorite dinner. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 4 ounces cream cheese, softened
  • 1/2 cup picante sauce or salsa plus more for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 3/4 pound diced or shredded cooked chicken
  • 1 cup shredded colby jack cheese
  • 8 burrito size flour tortillas
  • 2 tablespoons olive oil
  • sour cream for serving


  1. Preheat oven to 425°.
  2. Mix cream cheese with picante sauce, cumin, garlic and salt until smooth.
  3. Mix in chicken and cheese.
  4. Spoon into tortillas and roll up.
  5. Place seam side down on a greased or lined baking sheet.
  6. Spray or brush both sides of tortillas with olive oil.
  7. Bake for 15- 20 minutes until tacos are crisp.
  8. Serve with picante sauce and sour cream if desired.


Store leftover tacos in an zip top bag in the refrigerator up to 3 days,

Reheat in 350° oven for 6- 8 minutes or air fryer for 3- 5 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 718Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 110mgSodium: 1490mgCarbohydrates: 62gFiber: 10gSugar: 7gProtein: 35g

Nutritional calculations are estimated and may not be accurate.

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  1. Everyone loved the rolled chicken tacos. The recipe is so easy to make and I love the addition of cream cheese, which makes it so creamy with the chicken.

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